Boil the chicken in water with the chicken bouillon until its soft, save the stock. In a large pot for rice or rice cooker, sauté the onions, peppers and garlic in ½ cup oil for about 3 minutes, then add the rice and continue sautéing for a few more minutes. Add 3 cups of the chicken stock to the rice (if there’s not enough stock complete with water – 2 cups of liquid for 1 cup rice), or follow you rice-cooker instructions.

While the rice is cooking, shred the chicken. In a separate large pot, heat ½ cup oil and add the celery, cilantro, peas, carrots, and then shredded chicken. Stir fry for 5 minutes, and then add the last 4 ingredients to taste. Stir very well and cover for 10 minutes.

Mix the stir fried chicken into the rice and let sit for 10 to 15 minutes well covered.